Description
Taco Stuffed Shells combine the hearty flavors of seasoned ground beef, enchilada sauce, and melted cheddar cheese inside jumbo pasta shells for a comforting and flavorful baked meal that's perfect for family dinners.
Ingredients
Scale
Pasta
- 12 ounce jumbo pasta shells (you will need 16-20 shells)
Meat Mixture
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt (or to taste)
- 1-2 garlic cloves, minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro (optional)
- 20 ounces red enchilada sauce, divided
- ⅓ cup sour cream (room temperature)
- 1 ½ cups salsa
Topping
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain them well and set aside, being careful not to break them.
- Prepare Meat Mixture: In a large skillet over medium heat, add the ground beef, diced onion, and kosher salt. Cook for about 7 minutes until the beef is thoroughly cooked and nicely browned. Drain excess fat using paper towels if necessary, then return the meat to the skillet.
- Add Flavorings: To the browned meat in the skillet, add the minced garlic, taco seasoning, chopped cilantro (if using), 10 ounces of enchilada sauce, salsa, and sour cream. Stir well to combine and let the mixture simmer for 3 to 4 minutes until it thickens slightly.
- Stuff Shells: Lightly spray the bottom of a 9x13-inch baking dish with cooking spray. Fill each pasta shell with 2 to 3 tablespoons of the taco meat mixture. Arrange the stuffed shells in the prepared baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining 10 ounces of enchilada sauce evenly over the stuffed shells. Then sprinkle the shredded sharp cheddar cheese all over the top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes to allow flavors to meld and heat through.
- Brown Cheese: Remove the foil and continue baking for an additional 5 to 10 minutes, or until the cheese is golden brown, melted, and bubbly.
- Serve: Remove from the oven and add your desired taco toppings before serving warm.
Notes
- Use 16 to 20 jumbo shells to ensure equal stuffing and avoid overfilling.
- Cook extra shells as backups or for a pasta salad side dish.
- Getting a good brown on the ground beef enhances the flavor significantly.
- You can omit cilantro if you prefer or substitute it with fresh parsley.
- For creamier filling, ensure the sour cream is at room temperature before mixing.
- If you prefer a spicier dish, consider adding diced jalapeños or hot sauce to the meat mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: thirty three g
- Cholesterol: 85 mg
